Preparation

• Place the cannoli wafers broken into pieces in a mixer (fig. 1).

  

• Chop repeatedly until you get a very fine grain (fig. 2).

  

• Transfer them to a bowl, add the melted butter from a few seconds in the microwave or in a double boiler and the chocolate topping and mix well (fig. 3).

  

• Place the mixture in a 22 Ø springform pan, lined with baking paper at the base and acetate sheets along the edges. Compact with the back of a spoon and level very well (fig. 4).

  

• Place in the fridge to set for at least 30′. Meanwhile, in another bowl, work the well-drained ricotta, left overnight with a sieve, with a spoon until creamy; then add the sugar (fig. 5).

  

• Soak the gelatin sheets for 10′, then squeeze them well and dissolve them in 2 tbsp of hot milk. Whip the cream with electric whisks (fig. 6).

  

• Add to the ricotta mixture the milk in which you have dissolved the gelatin by filtering it with a fine-mesh sieve and continue to mix with a hand whisk (fig. 7).

  

• Gently fold in the whipped cream with slow movements from bottom to top with a spatula to prevent it from deflating (fig. 8).

  

• Add the chocolate chips and candied fruits to the mixture (fig. 9).

  

• Mix and pour the cream over the cake base that you have taken out of the fridge (fig. 10).

  

• Level the surface with a spatula or scraper (fig. 11).

  

• Chill for at least 4 hours but preferably overnight. Once ready, remove the springform ring from the pan and the acetate sheets very gently, then place the cheesecake on a serving plate using a long pastry spatula (fig. 12).

  

• For garnish, work the ricotta with sifted powdered sugar. Place in a piping bag and fill the empty cannoli which you will position in the center. Add candied cherries, pistachio crumbles, chocolate chips, and topping to taste.

  

• And voilà… the ricotta and cannoli cheesecake is ready to be enjoyed!

  

• Bon Appétit from La Cucina di FeFè!